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All Journal Jurnal Teknologi Industri Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JOURNAL OF SCIENCE AND SOCIAL RESEARCH Community Development Journal: Jurnal Pengabdian Masyarakat Agro Sintesa : Jurnal Ilmu Budidaya Pertanian Semah : Jurnal Pengelolaan Sumberdaya Peraira Jurnal Pemberdayaan Sosial dan Teknologi Masyarakat
Indira Karina
Department Of Agribusiness, Faculty Of Sciences, Universitas Nahdlatul Ulama Sumatera Barat
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences

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Analisis Matematis Pengaruh Umur Panen Jagung Tongkol dan Suhu Ruang Terhadap Perubahan Suhu Produk Selama Proses Penyimpanan Indira Karina; Nursigit Bintoro
AGRO SINTESA JURNAL ILMU BUDIDAYA PERTANIAN Vol 3, No 2 (2020): AGROSINTESA : JURNAL ILMU BUDIDAYA PERTANIAN
Publisher : Lembaga Penelitian Universitas Swadaya Gunung Jati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33603/jas.v3i2.4967

Abstract

Evaluasi mutu dodol dengan penambahan rumput laut cokelat (Sargassum sp.) sebagai makanan olahan sehat Indira Karina; Desrizal

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2465

Abstract

Dodol is an ingredient of traditional food which is already known by the Indonesian people, because it is tasty and the high nutritional content. One of a combination of refined products healthy with dodol in supporting the fulfillment of food and nutrition is seaweed, therefore the processing dodol with the addition of seaweed can be categorized as a product of processed food which is healthy and safe to be consumed by the consumer. The purpose of this research was to know the quality of dodol with the addition of brown seaweed through organoleptic/ teshedonic test (taste, color, and aroma) and proximate test (water content and ash content). The method used in this research was experimental method that was doing the experiment of making dodol by adding seaweed. Furthermore, the organoleptic test and proximate test are done. The research design used in this study was Completely Randomized Design (RAL) with 5 treatments and 3 replications. The data obtained were analyzed statistically with F test and Duncan's New Multiple Range Test (DNMRT) advanced test at 5% real level. The results showed the lowest water content found in treatment E (addition of 50% brown seaweed). The results of organoleptic assessment, dodol with the addition of brown seaweed most favored by panelists in terms of taste, color, and aroma is the C treatment (addition of 30% brown seaweed). The quality of Dodol rumput laut coklat most liked is with the addition of brown seaweed by 30%. The addition of brown seaweed can be a solution in improving the nutritional value and quality on the food like on the dodol also can reduce the water content in the dodol.
Pengaruh perbandingan penggunaan karagenan dan kitosan terhadap analisis proksimat dodol rumput laut cokelat (Sargassum sp) Desrizal; Indira Karina; Indri Noviani

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2737

Abstract

Dodol is one of a traditional food in Indonesia, One of the combinations of healthy products with dodol in supporting for nutritous food ingredients with addtitions of seaweed, can be categorized as a healthy and safe food product for consumpsion by consumers. Chocolate seaweed Dodol is processed using basic ingredients such as Sargassum sp seaweed and additives such as sugar, flour, coconut milk, salt, and other additives as well. This study was aimed to study the effect of different ratios of carrageenan to citosan for edible coating on proximate analysis of chocolate seaweed Dodol. The method used in this research is to use a simple complete random design with 5 level treatment of different ratio of carrageenan to chitosan, that; A (100%:0%), B (75%:25), C (50%:50%), D (25%:75%) dan E (0%:100%). The proximate analysis showed that no significant difference for moisture content. The moisture content ranges 17.62 - 18.67%, protein content 4.68 - 12.35%, fat content 0.41 - 0.53%, ash content 1.13 - 1.41% and carbohydrate composition ranges 68.41-74.94%.
UJI ORGANOLEPTIK KESEGARAN IKAN LAYANG (Decapterus, sp) SELAMA PENANGANAN SUHU DINGIN Ainul Mardiah; Indira Karina; Eddwina Aidila Fitria
SEMAH Jurnal Pengelolaan Sumberdaya Perairan Vol 6, No 2 (2022): Desember 2022
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/semahjpsp.v6i2.946

Abstract

Handling the layang fish (Decapterus sp) cold chain is an effort to maintain the freshness of fish until it reaches consumers in a fresh condition. Added ice flakes are the method for applying low temperatures in storage so that fish are durable and long-lasting. The purpose of this study was to analyze the freshness level of layang fish after being stored for 0, 2, 4, and 6 hours. The study used an experimental method with four treatments and three replications. Fish samples were taken directly from Tempat Pelelangan Ikan (TPI) Bungus, Padang, and transported to the laboratory using a cold box. On arrival at the laboratory, the fish samples were separated into several cold boxes which had been given ice flakes with the ratio of fish to ice 1:1. Then, the organoleptic test was carried out using 25 semi-trained panelists. The organoleptic parameters were eyes, gills, mucus, fish cutlet, odor, and texture of layang fish. The results showed that chilled storage for 2-4 hours found that layang fish was still categorized as fresh and received a score of 6.00 – 7.48 from the panelists, meaning that fish was highly favored by consumers. After 6 hours of chilled storage, the quality of fish began to decline with an average score ranging from 4.72-5.20 with the characteristics of fish eyes turning red and the fish flesh becoming mushy. Handling chilled temperatures is necessary to maintain the quality and freshness of layang fish. The best-chilled storage temperature was about 2-4 hours.
APPLICATION OF EDIBLE COATING BREADFRUIT STARCH AGAINST CAYENNE PEPPER Inawaty Sidabalok; Eddwina Aidila Fitria; Andal Susanto; Indira Karina
Jurnal Teknologi Industri Pertanian Vol. 33 No. 1 (2023): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aimed to determine the effect of edible coating of breadfruit starch on the quality of cayenne pepper and to find out how long the optimal storage of cayenne pepper coated with an edible coating breadfruit starch and stored at room temperature. This study used a complete randomized design with 5 treatments and 3 data tests. The observation results were analyzed using ANOVA and the continued test DNMRT at the rate of 1%. The treatment in this study was the duration of storage of cayenne pepper coated with edible coating for 3, 6, 9, 12, and 15 days. The results showed that the length of storage of cayenne pepper coated with edible coating had a significant effect on water content, vitamin C, pH, and weight loss. Based on the color and texture test results of cayenne pepper coated with edible coating, it was shown that storage up to day 3 was most preferred by the panelists, with a moisture content of 85.32%, vitamin C content of 268.36 mg/100 g, pH of 3.35, and weight loss of 22.44%. Keywords: edible coating, breadfruit starch, cayenne pepper
PENINGKATAN DAYA TARIK WISATAWAN DAN MEMPERKUAT KETAHANAN PANGAN MELALUI INOVASI DIVERSIFIKASI PRODUK BERBAHAN DASAR IKAN BILIH KHAS DANAU SINGKARAK Ira Desmiati; Siti Aisyah; Indira Karina; Abdullah Munzir; Eni Kamal
Jurnal Pemberdayaan Sosial dan Teknologi Masyarakat Vol 4, No 2 (2024): Desember 2024
Publisher : Smart Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54314/jpstm.v4i2.2257

Abstract

Abstract: Processed products made from Bilih fish typical of Lake Singkarak produced by POKLAHSAR Jaso Danau until now sales only rely on buyers from tourists from Lake Singkarak, while the number of tourists cannot be predicted. It often happens when the accumulation of unsold production stock due to the lack of tourists causes the product to smell rancid because it has been produced for too long. This is because the bilih fish processors have not been able to process bilih fish into other products that are more durable. The solution efforts offered in this community service activity are providing skills training on the technical aspects of food security, good bilih fish processing and food sanitation hygiene, providing skills training in diversifying products in the form of making bilih fish floss and bilih fish crackers, assistance in compiling business management starting from planning, organizing, directing to supervising the products produced and assistance in marketing products through improving marketing strategies by utilizing the internet network or website (e-commerce). This activity produces new products from diversification, namely bilih fish floss and bilih fish crackers. Establishment of business management starting from planning, organizing, directing to supervision of the products produced. Keyword: Bilih Fish, Tourists, Food Security Abstrak: Produk olahan berbahan dasar Ikan bilih khas Danau Singkarak yang dihasilkan oleh POKLAHSAR Jaso Danau hingga saat ini penjualan hanya mengandalkan pembeli dari wisatawan danau Singkarak, sedangkan banyak sedikitnya wisatawan tidak dapat diprediksi kedatangannya. Sering kali terjadi ketika penumpukan stok produksi yang tidak terjual karena sepinya wisatawan yang berkunjung mengakibatkan produk menjadi bau tengik karena sudah terlalu lama diproduksi. Hal tersebut disebabkan karena para pengolah ikan bilih belum mampu mengolah ikan bilih menjadi produk lain yang lebih tahan lama. Upaya solusi yang ditawarkan dalam kegiatan pengabdian ini adalah pemberian pelatihan keterampilan pada aspek teknis ketahanan pangan pengolahan ikan bilih yang baik dan hygiene sanitasi makanan, pemberian pelatihan keterampilan dalam melakukan diversifikasi produk berupa pembuatan abon ikan bilih dan kerupuk ikan bilih, pendampingan dalam penyusunan manajemen usaha mulai dari perencanaan, pengorganisasian, pengarahan hingga pengawasan terhadap produk yang dihasilkan dan pendampingan dalam pemasaran produk melalui peningkatan stategi pemasaran dengan memanfaatkan jaringan internet atau website (e-commerce). Kegiatan ini mengahsilkan produk baru hasil diversifikasi yaitu abon ikan bilih dan kerupuk ikan bilih. Terbentuknya manajemen usaha mulai dari perencanaan, pengorganisasian, pengarahan hingga pengawasan terhadap produk yang dihasilkan.Kata kunci: Ikan Bilih, Wisatawan, Ketahanan Pangan
MEMBANGUN LITERASI KECERDASAN BUATAN PADA REMAJA MASJID MELALUI PELATIHAN PENGENALAN DAN PEMANFAATAN AI Tika Christy; Yusli Yenni; Yumai Wendra; Nadia Astri Wulandari; Sayendra Safaria; Indira Karina
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 7 No. 4 (2026): Vol. 7 No. 4 (2026)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v7i4.60002

Abstract

Penggunaan aplikasi Artificial Intelligence (AI) mengalami peningkatan yang sangat pesat dalam beberapa tahun terakhir. Kehadiran berbagai platform AI seperti ChatGPT, Google Gemini, Microsoft Copilot, dan Meta AI telah mengubah pola masyarakat dalam mencari informasi dan menyelesaikan berbagai pekerjaan. Namun, penggunaan AI yang tidak disertai pemahaman yang memadai berpotensi menimbulkan ketergantungan, kecenderungan menerima informasi secara instan, serta menurunkan kemampuan berpikir kritis pada generasi muda. Oleh karena itu, diperlukan upaya untuk meningkatkan literasi kecerdasan buatan, khususnya pada remaja masjid sebagai generasi penerus yang memiliki peran strategis dalam masyarakat. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk membangun literasi kecerdasan buatan pada remaja masjid melalui pelatihan pengenalan dan pemanfaatan AI. Kegiatan dilaksanakan di Masjid Al Khair Kota Padang dengan melibatkan 35 remaja masjid dari jenjang SD, SMP, dan SMA. Metode yang digunakan meliputi sosialisasi, demonstrasi, praktik langsung, dan diskusi interaktif. Materi yang diberikan mencakup pengenalan konsep dasar AI, penggunaan berbagai platform AI, manfaat dan keterbatasan AI, serta etika penggunaannya. Hasil kegiatan menunjukkan adanya peningkatan pemahaman peserta mengenai konsep, fungsi, manfaat, dan risiko penggunaan AI. Selain itu, peserta menunjukkan kemampuan yang lebih baik dalam memanfaatkan AI secara produktif, kritis, dan bertanggung jawab. Kegiatan ini berkontribusi dalam meningkatkan literasi AI dan kesiapan generasi muda menghadapi perkembangan teknologi digital.
ANALISIS PENDAPATAN PADA AGROINDUSTRI MIE SAGU WAK JUM DI DESA BAGAN MELIBUR KECAMATAN MERBAU Mardiatul Ummah; Indira Karina
JOURNAL OF SCIENCE AND SOCIAL RESEARCH Vol. 8 No. 3 (2025): August 2025
Publisher : Smart Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54314/jssr.v8i3.4214

Abstract

Abstract: Sago noodles are a processed product made from sago originating from the Meranti Islands, Riau, known for their unique characteristics: larger size, transparency, chewiness, and health benefits. The purpose of this research is to analyze production costs, revenue, income, R/C Ratio, and Break-Even Point (BEP). Using a quantitative descriptive method, this study describes the business profile and conducts an in-depth analysis of financial data. The research results indicate that the total production cost of Mie Sagu Wak Jum is Rp4,205,000 per month. Monthly revenue reaches Rp6,750,000, resulting in a net income of Rp2,545,000 per month or Rp30,540,000 per year. The R/C Ratio analysis shows a figure of 1.60. This means that for every Rp1.00 of production cost, a profit of Rp0.60 is generated. This figure indicates good profitability. The BEP (Break-Even Point) analysis reveals a production break-even point of 420.5 kg per month and a price break-even point of Rp6,230 per kg. With the actual selling price of Rp10,000 per kg, this business has surpassed the break-even point, confirming that Mie Sagu Wak Jum operates profitably. Keyword: income analysis; sago noodles; production Abstrak: Mie sagu merupakan produk olahan sagu dari Kepulauan Meranti, Riau, dikenal karena karakteristiknya yang unik, lebih besar, transparan, kenyal, dan sehat. Tujuan penelitian ini yaitu untuk menganalisis biaya produksi, penerimaan, pendapatan, R/C Ratio, dan Break-Even Point (BEP). Menggunakan metode deskriptif kuantitatif, penelitian ini menggambarkan profil usaha dan menganalisis data keuangan secara mendalam. Hasil penelitian menunjukkan bahwa total biaya produksi Mie Sagu Wak Jum adalah Rp4.205.000 per bulan. Penerimaan bulanan mencapai Rp6.750.000, menghasilkan pendapatan bersih sebesar Rp2.545.000 per bulan atau Rp30.540.000 per tahun. Analisis R/C Ratio menunjukkan angka 1,60. Ini berarti setiap Rp1,00 biaya produksi menghasilkan keuntungan Rp0,60. Angka ini mengindikasikan profitabilitas yang baik. Analisis BEP (Break-Even Point) mengungkapkan titik impas produksi sebesar 420,5 kg per bulan dan titik impas harga sebesar Rp6.230 per kg. Dengan harga jual aktual Rp10.000 per kg, usaha ini telah melampaui titik impas, menegaskan bahwa usaha mie sagu Wak Jum beroperasi secara menguntungkan. Kata Kunci: analisis pendapatan; mie sagu; produksi
ANALISIS BIAYA DAN PENDAPATAN USAHATANI BUAH NAGA DI NAGARI ARIPAN KECAMATAN X KOTO SINGKARAK KABUPATEN SOLOK Angga Putra; Indira Karina
JOURNAL OF SCIENCE AND SOCIAL RESEARCH Vol. 8 No. 4 (2025): November 2025
Publisher : Smart Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54314/jssr.v8i4.4826

Abstract

Abstract: This research aims to analyze the production costs and income of dragon fruit farming in Nagari Aripan, X Koto Singkarak District, Solok Regency. The research method used was descriptive quantitative with a sample of 21 farmers determined using Slovin’s formula at a 15% margin of error. Data were collected through observation, interviews, questionnaires, and documentation, and then analyzed using calculations of production costs, revenue, and income. The results showed that the average fixed cost was Rp. 844,963 per year, the variable cost was Rp. 10.535.37 per year, resulting in a total cost of Rp. . 224.708.450 per year. The average revenue of dragon fruit farmers was Rp. 30,780,952 per year with a net income of Rp 19.400.552 per year, which accounted for 63,3% of the revenue. These findings indicate that dragon fruit farming in Nagari Aripan is highly profitable and feasible to be further develop. Keywords: Dragon fruit, production cost, income, farming Abstrak: Penelitian ini bertujuan untuk menganalisis biaya produksi dan pendapatan usahatani buah naga di Nagari Aripan, Kecamatan X Koto Singkarak, Kabupaten Solok. Metode penelitian yang digunakan adalah metode deskriptif kuantitatif dengan jumlah sampel 21 orang petani yang ditentukan menggunakan rumus Slovin pada tingkat kesalahan 15%. Data dikumpulkan melalui observasi, wawancara, kuesioner, dan dokumentasi, kemudian dianalisis menggunakan perhitungan biaya produksi, penerimaan, dan pendapatan. Hasil penelitian menunjukkan bahwa rata-rata biaya tetap sebesar Rp 844.963 per tahun, biaya variabel Rp. 10.535.37 per tahun, sehingga total biaya mencapai Rp. 224.708.450 per tahun. Rata-rata penerimaan petani buah naga sebesar Rp 30.780.952 per tahun dengan pendapatan bersih Rp. 19.400.552 per tahun atau 63,3% dari penerimaan. Hal ini membuktikan bahwa usahatani buah naga di Nagari Aripan memberikan keuntungan yang cukup tinggi dan layak untuk dikembangkan lebih lanjut. Kata Kunci: Buah naga; biaya produksi; pendapatan; usahatani
PENINGKATAN DAYA TARIK WISATAWAN DAN MEMPERKUAT KETAHANAN PANGAN MELALUI INOVASI DIVERSIFIKASI PRODUK BERBAHAN DASAR IKAN BILIH KHAS DANAU SINGKARAK Ira Desmiati; Siti Aisyah; Indira Karina; Abdullah Munzir; Eni Kamal
Jurnal Pemberdayaan Sosial dan Teknologi Masyarakat Vol. 4 No. 2 (2024): Desember 2024
Publisher : Smart Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54314/jpstm.v4i2.2257

Abstract

Abstract: Processed products made from Bilih fish typical of Lake Singkarak produced by POKLAHSAR Jaso Danau until now sales only rely on buyers from tourists from Lake Singkarak, while the number of tourists cannot be predicted. It often happens when the accumulation of unsold production stock due to the lack of tourists causes the product to smell rancid because it has been produced for too long. This is because the bilih fish processors have not been able to process bilih fish into other products that are more durable. The solution efforts offered in this community service activity are providing skills training on the technical aspects of food security, good bilih fish processing and food sanitation hygiene, providing skills training in diversifying products in the form of making bilih fish floss and bilih fish crackers, assistance in compiling business management starting from planning, organizing, directing to supervising the products produced and assistance in marketing products through improving marketing strategies by utilizing the internet network or website (e-commerce). This activity produces new products from diversification, namely bilih fish floss and bilih fish crackers. Establishment of business management starting from planning, organizing, directing to supervision of the products produced. Keyword: Bilih Fish, Tourists, Food Security Abstrak: Produk olahan berbahan dasar Ikan bilih khas Danau Singkarak yang dihasilkan oleh POKLAHSAR Jaso Danau hingga saat ini penjualan hanya mengandalkan pembeli dari wisatawan danau Singkarak, sedangkan banyak sedikitnya wisatawan tidak dapat diprediksi kedatangannya. Sering kali terjadi ketika penumpukan stok produksi yang tidak terjual karena sepinya wisatawan yang berkunjung mengakibatkan produk menjadi bau tengik karena sudah terlalu lama diproduksi. Hal tersebut disebabkan karena para pengolah ikan bilih belum mampu mengolah ikan bilih menjadi produk lain yang lebih tahan lama. Upaya solusi yang ditawarkan dalam kegiatan pengabdian ini adalah pemberian pelatihan keterampilan pada aspek teknis ketahanan pangan pengolahan ikan bilih yang baik dan hygiene sanitasi makanan, pemberian pelatihan keterampilan dalam melakukan diversifikasi produk berupa pembuatan abon ikan bilih dan kerupuk ikan bilih, pendampingan dalam penyusunan manajemen usaha mulai dari perencanaan, pengorganisasian, pengarahan hingga pengawasan terhadap produk yang dihasilkan dan pendampingan dalam pemasaran produk melalui peningkatan stategi pemasaran dengan memanfaatkan jaringan internet atau website (e-commerce). Kegiatan ini mengahsilkan produk baru hasil diversifikasi yaitu abon ikan bilih dan kerupuk ikan bilih. Terbentuknya manajemen usaha mulai dari perencanaan, pengorganisasian, pengarahan hingga pengawasan terhadap produk yang dihasilkan.Kata kunci: Ikan Bilih, Wisatawan, Ketahanan Pangan
Co-Authors Abdullah Munzir Ainul Mardiah Andal Susanto Angga Putra Boni Ikhlas Desrizal Eddwina Aidila Fitria Eni Kamal Inawaty sidabalok Indri Noviani Ira Desmiati Mardiatul Ummah Nadia Astri Wulandari Nursigit Bintoro Sayendra Safaria Siti Aisyah Tika Christy Yumai Wendra Yusli Yenni